Gingerbread Scones

• 2 cups flour
• 13 cup pakced brown sugar
• 1 tablespoon baking powder
• 34 teaspoon cinnamon
• 34-1 teaspoon ground ginger (to your taste)
• 18 teaspoon ground cloves
• 6 tablespoons chilled butter
• 14 cup milk
• 1 egg
• 3 tablespoons molasses
• 1 teaspoon vanilla
• 23 cup raisins
• cinnamon sugar

1. Preheat oven to 375.
2. If using a baking stone, place in oven now.
3. Mix dry ingredients together.
4. Add butter and blend using a pastry blender until the mixture looks like coarse crumbs (alternatively, do this step in a food processor).
5. In a separate bowl, beat together milk, egg, molasses and vanilla.
6. Add flour mixture and raisins to the milk mixture.
7. Stir gently, just until dough forms.
8. Form dough into a ball.
9. On a lightly floured surface, pat dough into a 1 inch thick round.
10. Cut into 8 wedges.
11. Pour cinnamon sugar into a shallow bowl.
12. Press tops of wedges into cinnamon sugar.
13. Place wedges on baking stone or on a greased baking sheet.
14. Bake until a toothpick inserted in the center comes out clean, about 25 minutes.
15. NOTE: Scones in general do not rise much and will come out dense, but not hard.
16. Do not expect them to have the same texture as muffins or biscuits.

flour, brown sugar, baking powder, cinnamon, ground ginger, ground cloves, butter, milk, egg, molasses, vanilla, raisins, cinnamon sugar

Taken from www.food.com/recipe/gingerbread-scones-38874 (may not work)